Month: February 2017

This week my mother died. I have neither the strength, nor the brainpower to write what I would like to. Maybe another time. One of the worst things with dealing with the death of a loved one, is that people who you previously considered to be close friends, just vanish. This happened to me when my father died, and is has happened again now. Yet it is still a shock.

I bet you’re all sick of me posting about this banana bread. Go on, admit it! This will be the final time I post about it (says she) as I think the recipe has been tweaked as far as I can go. The cake is not strictly boozy but has alcohol in it. The flavour is subtle, giving it that extra je ne sais quoi. I have researched this recipe and each version I see of it is slightly different. I wanted to make it with all the elements that suited me and so, with the help of some over-ripe bananas I have been experimenting, and finally here it is.

Mash 3 large or 4 small over-ripe bananas, mix in 50ml bourbon or whiskey. I have used Jack Daniels in this one, but have previously used Jim Beam Maple, and Jamesons, all of which work particularly well with the flavour of the cake.

In a separate bowl, mix 20g cake flour with 200g milk chocolate buttons – or chopped chunks of milk chocolate. I like Galaxy chocolate for this. I have tried the recipe using dark chocolate, but really think milk chocolate works better here.

Add 220g cake flour, 1/2 teaspoon salt and 3 generous teaspoons of baking powder. Mix together gently and then give it a good whisk again. Fold in the chocolate with remaining flour and gently mix. Pour into loaf tin and bake for 50 minutes.

It is done when a skewer inserted comes out clean. Leave in the pan for five minutes and then remove from the pan and liner and leave on a rack to cool.

Whatever you are doing, wherever you are, I hope you have a lovely peaceful weekend 🙂